Easy steak and peppers

Perhaps the Indian designer Soumeet Lanka said it best when he declared, “There is only one right way to eat a steak: with greed in your heart and a smile on your face.” If you can relate to his statement, we get you. And, because we get you, we’re sharing an easy steak and peppers recipe, inspired by Cravings of a Lunatic, that is so simple, so versatile, so mouthwateringly delicious, you’ll want to thank us. We accept your gratitude.

This easy steak and peppers recipe is just the thing when you’re craving steak but don’t have the time or desire to fire up the grill. You just need a few ingredients, a sharp knife, a hot skillet and a little bit of patience as you wait to take that first scrumptious bite.

Veggies sauteed in a bit of oil add another level of flavor (and a bit of healthiness) to this dish. Some bell peppers (any color), onions, a little seasoning and a delicious sauce combine in a symphony of flavors that seem to have been made for each other.

ALSO TRY: Grilled Korean steak kabobs

If you want to change things up a bit, consider adding sauteed broccoli, bok choy, mushrooms or snow peas. For a kick of spice, toss in a poblano or serrano pepper or a sprinkle of red pepper flakes. Love garlic? Add some to the heated oil. There really is no wrong combination here.

The result is perfect all by itself — but if you love a good carb with your steak, serve it over some rice or noodles for a complete meal that you may or may not be willing to share. Bon appetit!

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Begin with slicing the steak

Semi-frozen raw meat is actually much easier to cut and we always recommend slicing against the grain, as it makes the meat more tender.

Begin with slicing the steak.

Add chopped red onions to hot oil and cook until translucent, but not caramelized

You can cook the onions in olive oil, butter, bacon fat or grapeseed oil. Adding a pinch of salt will help to draw out the liquid and encourage them to soften. This should take about 10 minutes.

Add chopped red onions to hot canola oil and cook until translucent, but not caramelized.

Cook steak in small batches

Cook the steak in small batches for about 3-4 minutes, or until each piece is browned.

Cook steak in small batches.

Remove steak and add more oil to the pan

Oils with good fat – meaning they’re not highly processed or refined – include olive oil, avocado oil, peanut oil, butter/ghee, coconut oil, almond oil, palm kernel oil, walnut oil or flax oil. If you’re trying to be healthier, stay away from oils that are hydrogenated, like soy oil, sunflower oil, canola oil, corn oil and sunflower oil. They contain Polyunsaturated and Trans fats.

Remove steak and add more canola oil to the pan.

Add peppers and shallots

Many people confuse or interchange onions and shallots because they’re both from the allium family, but shallots actually have a richer, sweeter, yet more potent flavor, with a hint of garlic.

To the hot pan add peppers and shallots.

Return the steak and onions to the pan

Add the meat after the peppers are nice and soft – this should take about 4-6 minutes.

Pour 2 tablespoons of tamari sauce over the steak, peppers, and onions

You can also substitute tamari sauce with soy sauce but if you’re on a gluten-free diet, you’ll want to stick with tamari as it has little to no wheat (check the label!).

Pour two tablespoons of tamari sauce over the steak, peppers and onions.

Stir and cook together for about 3 minutes

Mix everything thoroughly. This is when the flavors really start to combined.

Stir and cook together for about 3 minutes.

This steak and pepper recipe is great for a quick and easy dinner

This recipe only takes 10 minutes prep time and 20 minutes cook time – then you’ve got a dinner that everyone will love. Plus, the leftovers are great. Enjoy!

Steak and peppers


  • 3 tablespoons canola oil, divided
  • 1 large sweet onion, sliced thinly
  • 1 pound sirloin steak, thinly sliced across the grain
  • 3 shallots, sliced thinly
  • 2 red peppers, sliced thinly
  • 2 orange peppers, sliced thinly
  • 2 yellow peppers, sliced thinly
  • Salt and white pepper to taste
  • 1/2 teaspoon garlic powder
  • 2 tablespoons tamari sauce (the thicker, the better)


  1. In large skillet, heat 1 tablespoon oil over medium heat.
  2. Toss in onions and dash of salt. Cook for about 10 minutes, stirring occasionally until translucent but not caramelized. Transfer to plate and set aside.
  3. In same skillet, add 1 tablespoon oil and bring to high heat. Cook beef in small batches for about 3 to 4 minutes each, until browned perfectly; set each batch aside as it’s finished. Continue until all meat is cooked.
  4. In same pan, add last tablespoon of oil and bring to medium-high heat. Drop in peppers and shallots; cook until peppers soften (4 to 6 minutes).
  5. Toss onions and beef back into pan; add tamari sauce and cook for about 3 minutes, mixing everything thoroughly.
  6. Serve solo, or over rice or noodles.


  • Cook beef in small batches so you don't crowd the pan. You'll get a better sear on the meat.
  • Use a really thick tamari sauce. If you can't find a thick one, add a bit of water and 1/2 to 1 teaspoon cornstarch to the sauce. Put it all in a jar and shake, then pour it into the stirfry at the end of the cooking process. Cook it for a few minutes to thicken.

Courses Main dish